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June 18, 2013

Yeah, I know. School’s over, so this school post is so last week. I was going to write my burger recipe for you tonight, but then the Spurs lost (#onemoregame) and I can’t think much. Let alone try to remember a recipe I made over a week ago (it’s so hard when your heart is so attached to a team), so writing about my girls is much easier for me.

School’s done. Yippee! They both had a great year at Enrichment Classes and next school year, they will have all their classes together. They’re definitely both really excited about that. I promised a homeschool post and it’s coming. I just volunteered for more than I should (I need to learn to say no), so once school was done, I’ve just been working on those lingering things. A proper homeschool post takes time to write because no parent homeschools just for the heck of it! At least I hope not. Our children’s education is important stuff and the reasons why we chose a certain path and what we do to work towards that goal takes more thinking and writing than the average blog post. That post is coming folks, don’t worry. Just cut me a little slack this week please. Thanks!

I used to be a David Robinson (had his jersey) & Dennis Rodman fan when they were Spurs players, so I hope that they win, as I saw that they have another game to play again. These outfits are so cute on your girls!

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Kimchi Fried Rice
approximately 6 servings Ingredients:
1. 4 cups day old rice
2. 1 egg per person
3. 2 chopped green onions (white portion for the fried rice, green for garnishing)
4. 1/2 can chopped turkey spam (optional, but I admit I'm a fan of spam)
5. 1 packet of seasoned seaweed (optional)
6. 3 cups good kimchi with its juices
Note:Look for deep red coloring in the juice, and the older the better! This can't be made with fresh kimchi. If the kimchi you buy looks fresh (the cabbage leaves look white and not very flavorful), leave it outside on your kitchen counter overnight.
7. 2 tbsp sesame oil
Directions:
1. Heat up the sesame oil and add in the kimchi (save the juice and set aside). Sauté together, add in the spam, and continue combining it all together.
2. Add in the rice, and break it up mixing it with the kimchi.
3. Add the kimchi juice and the white parts of the green onions. The kimchi juice should turn the rice red.
4. Crumble or cut the seaweed and sprinkle it over and continue to combine it all together.
5. Taste and then season with more kimchi juice if needed.
6. Fry an over easy egg and add that on top. Garnish with the remaining green onions. Plate. Boom. Done. Enjoy!

Helpful tips: Fried rice is best cooked with day old rice. If you don't have day old rice, cook the rice, stick it in the freezer for about 30 minutes to an hour. If it's too hot and fresh, the fried rice will turn out sticky. Also, this recipe doesn't need any additional salt! The kimchi has a very strong flavor, the seasoned seaweed has salt, and the spam is pretty salty too. If the rice tastes bland, try pouring more kimchi juice to season it. Add butter with the sesame oil for extra flavor, but if you're trying to keep it not as low nutrition as possible, leave the butter out!

This recipe is shared and made by my BFF. I just took pictures as she cooked it for us the day I had my little surgery to get my cyst taken care of. She's such a pal! It was totally a minor procedure, but she came for moral support and to make us lunch. I'm thankful for her (and all the yummy food she's ever introduced me to).
Seafood is my favorite type of food to eat, and Korean and Japanese are neck in neck right after. Korean food is just bomb diggity bomb. No joke. If you've never tried it, start with their Korean BBQ, and then work your way up to the bolder flavors. The first time I tried kimchi, it was too strong, but now I absolutely love it! There is much good flavor and spice. Spice! By now you all know how much we love spicy!!! Every time Linda has come over with dinner, it's a new instant favorite and Ben and I are always trying to recreate it. Thanks for sharing the recipe Lin!!!